Imperial Sugar
Imperial Sugar

Pina Colada Sorbet



    1. Place sugar and water into a heavy bottom saucepan. Heat over medium heat, stirring until sugar is dissolved. Continue cooking until mixture is reduced by half. Set aside to cool.
    2. Place cored pineapple and any juice, cream of coconut and rum into blender. Puree.
    3. Transfer pineapple mixture into a shallow baking pan. Cover with plastic wrap and transfer to freezer.
    4. Every hour scrape mixture with a fork. Do this until mixture is at flake consistency. Approximately 4 hours.
    5. Scoop mixture into glasses. 
    Imperial Sugar Insight

    NOTE: This boozy frozen treat is for adults only, but for a kid-friendly version you can omit the coconut rum and replace with 1/2 teaspoon coconut extract instead. 

    Recipe developed for Imperial Sugar by Paula Jones @bellalimento.

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